Chinese Food
Hokkaido Qifeng cake
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Thanks to Helen, a Hong Kong friend. Last time she came to Beijing, she told me about this kind of cake, which is very popular in Japan and Taiwan. After returning to Hong Kong, she still reminded me to try it. In fact, people who like baking have almost tried all kinds of Qifeng cakes, but most of them belong to the category of self entertainment. Although the nature of Qifeng has determined how it can toss and taste well, it is not widely spread. Qifeng, which can be really popular, must have its most unique charm. For example, today's Hokkaido Qifeng. It's ok if you don't pay attention. You'll be shocked if you pay attention. Those who have eaten are almost universally acclaimed. I've never tasted such a soft cake, like ice cream, I can't forget one bite This Hokkaido Qifeng almost brings the softness of Qifeng into full play and makes full use of the characteristics of paper cups. It
Cooking ingredients
Cooking Steps
Step1:Separate the egg protein from the yolk. Make sure there is no oil or water in the bowl of protein (when I took this step, I made it by halving the quantity, so there are only two eggs in the picture).
Step2:The protein is added into the sugar three times, and it is sent to the state of wet foaming that can pull out the curved and sharp corners. Then put it in the refrigerator for cold storage. (refrigerate to prevent protein defoaming
Step3:Add the remaining sugar to the yolk. Beat well. Add milk and salad oil and beat well.
Step4:Sift in the low flour and mix into a uniform batter.
Step5:Put 1 / 3 protein into the egg yolk batter. Mix gently with a rubber scraper. Then pour the batter back into the protein basin. Continue to mix evenly with a rubber scraper.
Step6:The batter after mixing is thick, delicate and even.
Step7:Put the batter into a paper cup. Fill it to 50 or 60%. Don't be too full. Put it into the preheated oven of 180 degrees. Bake for 15 minutes or so. When the surface is golden, it will be out of the oven.
Step8:After the cake cools down, insert the small round hole flower mounting mouth into the inside of the cake from the middle. Squeeze the vanilla cream filling into the inside. Squeeze until the surface of the cake is slightly puffed up. After pulling out the flower mounting mouth, the vanilla cream filling will overflow slightly on the surface, forming a small round dot. Finally, sprinkle some sugar powder on the surface of the cake.
Step9:Beat the yolk with the beater until it's thick. It's a little white.
Step10:Mix the low gluten flour and cornstarch and sift them into the yolk paste.
Step11:Use the beater to gently mix. Mix the flour and the yolk paste evenly.
Step12:Add sugar to the milk. Put it in the milk pot and bring to a boil. Slowly pour 1 / 3 of the boiling milk into the egg yolk batter prepared in step 3. Keep stirring while pouring to prevent the yolk paste from caking.
Step13:Pour 1 / 3 of the milk into the egg yolk batter and mix well. Then, pour all the mixed egg yolk batter back into the milk pot. Mix gently. Add a few drops of vanilla extract.
Step14:Heat the milk pot over a low heat again. Stir continuously while heating until the batter boils. When it becomes thick, leave the heat immediately. Immediately pour the puree into a bowl of ice water.
Step15:Keep stirring the poured egg milk mud to keep the egg milk mud in a delicate and smooth state without caking or lumping. Stir until the puree is almost coo
Step16:
Cooking tips:As for the making process of Qifeng cake, most of the students believe that they have already understood it. So I didn't write it very carefully. More detailed Qifeng cake making process. Please click Qifeng cake perfect strategy. 2. To make this cake, you only need to beat the egg white until it is wet and foamed. It can make the cake taste more soft. 3. Qifeng in Hokkaido is usually made of 120ml square paper cups. Of course, you can use round paper cups. According to the size of the paper cup, the quantity of making is different. Special attention: before baking, the batter of each paper cup should not be more than 60% full. Otherwise, the batter will overflow when baking. There are skills in making delicious dishes.
